Effect of donkey milk addition on the acceptability of Caprino, a typical goat cheese from Basilicata region, Italy
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY(2022)
摘要
In this preliminary study we evaluated the effect of different donkeys' milk additions in cheese making on the acceptability of fresh Caprino, a typical goat cheese produced in a region of southern Italy. In cheese making three batches were considered: A1 only goats' milk, A2 and A3 with the addition of 5% and 10% of donkeys' milk, respectively. With the exception of colour, the lowest donkeys' milk addition improved the acceptability of Caprino cheese. In particular, significant highest ratings (P < 0.05) were observed on odour, flavour, texture and on overall liking.
更多查看译文
关键词
Caprino cheese, Goat cheese acceptability, Donkey milk
AI 理解论文
溯源树
样例
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要